Cheddar Beer Soup
- 1/4 cup garlic infused olive oil
- 3 tablespoons unbleached all-purpose flour
- 4 cups chicken stock
- 2 cups grated extra-sharp Cheddar
- 1 cup dark beer
- Salt and freshly ground black pepper
DirectionsWatch how to make this recipe.
Heat the oil in a saucepan over medium heat. Whisk in the flour and cook until the mixture starts to bubble, about 3 minutes. Whisk in the stock and bring to a boil, then reduce the heat to a simmer. Slowly incorporate the cheese stirring until fully melted and smooth. Add the beer and cook until heated through. Season with salt and pepper, to taste. Ladle into serving bowls and enjoy.
Recipe courtesy of Claire Robinson, 2010